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Pesach Sponge Cake Recipe


One can’t help but think of family traditions and favorite recipes over the holidays. After my parents got divorced when I was seven, I didn’t have the opportunity to celebrate the Jewish holidays with my dad’s side of the family as much anymore. However, one thing I never forgot was my Aunt Ellen’s Sponge Cake!

I don’t know if I could ever make it as well as she does, but I recently asked her if she’d share her recipe, and she graciously agreed to do so. Thanks Aunt Ellen!

Pesach Sponge Cake Recipe
courtesy of Ellen Strauss

1 Cup Pesach Cake Meal
¼  Cup Potato Starch
1 ½  Cups Sugar
¼ tsp Salt
12 Eggs Separated
1 Lemon Rind
½ Cup Lemon Juice

Using a large pan for the yolks, and next largest for the whites, separate the eggs.

Sift the Cake Meal and Potato Starch ( I sift on waxed paper.)

Beat the yolks well, add sugar, add lemon juice and rind ( minced  fine), beat again.

Fold in Cake Meal and Potato Starch.

Add Salt to the whites and beat ‘til stiff (‘til they will hold their peaks)

Pour into a Sponge cake tube pan (ungreased)

Bake at 325 degrees for 1 hour.

I cut around it and remove the rim of the pan, and leave the bottom of the pan in,

I wrap it in foil, and then I freeze it.

It’s easy and delicious !